CN104839559A - Steamed potato sponge cake - Google Patents
Steamed potato sponge cake Download PDFInfo
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- CN104839559A CN104839559A CN201510196797.1A CN201510196797A CN104839559A CN 104839559 A CN104839559 A CN 104839559A CN 201510196797 A CN201510196797 A CN 201510196797A CN 104839559 A CN104839559 A CN 104839559A
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- sponge cake
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Abstract
The invention relates to the technical field of potato processing. A steamed potato sponge cake comprises 1000g of potato starch, 150g of flour, 400-600g of egg white, 40g of sodium bicarbonate and 150g of white granulated sugar, and is made through the following steps: mixing potato starch with flour, sodium bicarbonate, egg white and white sugar, and stirring to form dough, standing the dough at 35-38DEG C for 1-2h, kneading the dough to form a given shape, putting the obtained small dough with the given shape in a food steamer, and steaming. The egg white is added, so the influence of the quality of extraneous water is reduced, and the nutritional values are increased.
Description
Technical field
The present invention relates to potato processing technique field, particularly a kind of potato steamed sponge cake and preparation method thereof.
Background technology
Potato is also known as potato, potato, potato, potato etc.Potato tubers contains the protein of about 2%, and during potato is dry, protein content is 8% ~ 9%.The protein nutritive value of potato is very high, and its quality is equivalent to the protein of egg, and easily digestion, absorption, be better than the protein of other crops.And the protein of potato contains 18 seed amino acids, comprise the various essential amino acids that human body can not synthesize.The nutritive value of high evaluation potato is that the existence containing the lysine of high-grade protein and essential amino acid, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine with its stem tuber is undivided.
At present, potato is limited to fresh storage, fresh fortune, marketing fresh more, eats raw.In traditional diet structure, except some areas directly eat as staple food, the potato of more than 95% eats raw as vegetables, and direct consumption figure constantly declines in recent years.More potato industrial processes is limited to and is processed into raw starch, and make bean vermicelli, bean sheet jelly, vermicelli, alcohol etc., not only quantity is few, and working depth is inadequate, and economic benefit is not high, and digestion power is limited.
In prior art steamed sponge cake whipping process in all need to add water, but the quality of water quality can have influence on the number of processing result mouthfeel, the present invention adopts egg, reduces the impact of extraneous water quality, and adds nutritive value.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned technical problem, and provide a kind of potato Preserved produciton method, the deep processing for potato provides a kind of practical and convenient processing method, meets produce market needs.
Technical solution of the present invention is: a kind of potato steamed sponge cake, comprises potato starch 1000g, flour 150g, egg 400-600g, sodium bicarbonate 40g, white sugar 150g; Potato starch, flour, sodium bicarbonate, egg and white sugar are mixed into dough, at dough being placed on 35-38 DEG C, leave standstill 1-2 hour, then fall dough and pinch into both shaped put into food steamer, cook.
Preferably, described potato starch, flour, sodium bicarbonate, egg are mixed into dough, leave standstill 1 hour at dough being placed on 35-38 DEG C, and white sugar hot melt is even with dough stirring.
Preferably, described sodium bicarbonate uses the yeast powder of 10g to substitute.
Beneficial effect of the present invention is:
The present invention, by the processing of potato steamed sponge cake, can solve the present situation that the potato memory cycle is short, drinking potato food kind is single, thus promotes the development of potato secondary industry.
Potato steamed sponge cake of the present invention is good in mouthfeel, is easy to edible, like this by improve the surcharge of potato in reprocessing, can promote that industrial economy develops.
Detailed description of the invention
Below in conjunction with embodiment, the invention process is described.
Embodiment 1: a kind of potato steamed sponge cake, comprises potato starch 1000g, flour 150g, egg 500g, sodium bicarbonate 40g, white sugar 150g; Potato starch, flour, sodium bicarbonate, egg and white sugar are mixed into dough, leave standstill 2 hours at dough being placed on 35 DEG C, then fall dough and pinch into both shaped put into food steamer, boiling water steams 20 minutes, come out of steamer dry in the air cool after.
Embodiment 2: a kind of potato steamed sponge cake, comprises potato starch 1000g, flour 150g, egg 600g, sodium bicarbonate 40g, white sugar 150g; Described potato starch, flour, sodium bicarbonate, egg are mixed into dough, 1 hour is left standstill at dough being placed on 35 DEG C, then white sugar hot melt is evenly fallen dough with dough stirring and pinch into both shaped put into food steamer, and boiling water steams 20 minutes, come out of steamer dry in the air cool after.
Embodiment 3: a kind of potato steamed sponge cake, comprises potato starch 1000g, flour 150g, egg 400g, yeast powder 10g, white sugar 150g; Potato starch, flour, yeast powder, egg and white sugar are mixed into dough, leave standstill 1 hour at dough being placed on 38 DEG C, then fall dough and pinch into both shaped put into food steamer, boiling water steams 20 minutes, come out of steamer dry in the air cool after.
Embodiment 4: a kind of potato steamed sponge cake, comprises potato starch 1000g, flour 150g, egg 500g, yeast powder 10g, white sugar 150g; Potato starch, flour, yeast powder, egg and white sugar are mixed into dough, leave standstill 1.5 hours at dough being placed on 35 DEG C, then fall dough and pinch into both shaped put into food steamer, boiling water steams 20 minutes, come out of steamer dry in the air cool after.
In the present invention, potato steamed sponge cake comes out of steamer of good quality, and good opinion flavour is good, and sugariness is moderate, has egg fragrance, meets the taste of diet of people.
Claims (3)
1. a potato steamed sponge cake, is characterized in that: comprise potato starch 1000g, flour 150g, egg 400-600g, sodium bicarbonate 40g, white sugar 150g; Potato starch, flour, sodium bicarbonate, egg and white sugar are mixed into dough, at dough being placed on 35-38 DEG C, leave standstill 1-2 hour, then fall dough and pinch into both shaped put into food steamer, cook.
2. a kind of potato steamed sponge cake according to claim 1, is characterized in that: described potato starch, flour, sodium bicarbonate, egg are mixed into dough, leaves standstill 1 hour at dough being placed on 35-38 DEG C, and white sugar hot melt is even with dough stirring.
3. a kind of potato steamed sponge cake according to claim 1, is characterized in that: described sodium bicarbonate uses the yeast powder of 10g to substitute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196797.1A CN104839559A (en) | 2015-04-22 | 2015-04-22 | Steamed potato sponge cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196797.1A CN104839559A (en) | 2015-04-22 | 2015-04-22 | Steamed potato sponge cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839559A true CN104839559A (en) | 2015-08-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510196797.1A Pending CN104839559A (en) | 2015-04-22 | 2015-04-22 | Steamed potato sponge cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN104839559A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418184A (en) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | Preparation method of potato egg cakes |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007139285A1 (en) * | 2006-05-29 | 2007-12-06 | Dae-Gu Lee | Manufacturing method for rice pizza |
| CN103070282A (en) * | 2013-01-31 | 2013-05-01 | 宁夏国圣食品有限公司 | Fresh potato sachima and processing method thereof |
| CN103349138A (en) * | 2013-07-18 | 2013-10-16 | 深圳富锦食品工业有限责任公司 | Coarse grain chocolate food and preparation method thereof |
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN103636892A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Processing method for preparing steamed sponge cakes by using natural potato powder |
| CN103651675A (en) * | 2013-12-16 | 2014-03-26 | 周俏 | Processing method of potato bread |
| CN104413118A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Instant sea sedge dried meat floss biscuit and processing method thereof |
-
2015
- 2015-04-22 CN CN201510196797.1A patent/CN104839559A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007139285A1 (en) * | 2006-05-29 | 2007-12-06 | Dae-Gu Lee | Manufacturing method for rice pizza |
| CN103070282A (en) * | 2013-01-31 | 2013-05-01 | 宁夏国圣食品有限公司 | Fresh potato sachima and processing method thereof |
| CN103349138A (en) * | 2013-07-18 | 2013-10-16 | 深圳富锦食品工业有限责任公司 | Coarse grain chocolate food and preparation method thereof |
| CN104413118A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Instant sea sedge dried meat floss biscuit and processing method thereof |
| CN103504180A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Steamed creamy custard bun and preparation method thereof |
| CN103636892A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Processing method for preparing steamed sponge cakes by using natural potato powder |
| CN103651675A (en) * | 2013-12-16 | 2014-03-26 | 周俏 | Processing method of potato bread |
Non-Patent Citations (2)
| Title |
|---|
| 乙力 等: "《家庭饮食保健丛书》", 30 September 2003, 时代文艺出版社 * |
| 施泽荣 等: "《农家加工致富400法》", 30 June 2003, 中国林业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418184A (en) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | Preparation method of potato egg cakes |
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Application publication date: 20150819 |
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